1. Place the millet and dried apricots in a large saucepan and stir in the stock and 1 cup of water. Bring to a boil, then lower the heat. Simmer for 15–20 minutes or until all the liquid has been absorbed and the millet is tender.
2. Meanwhile, toast the pine nuts in a small nonstick frying pan until they are golden-brown and fragrant. Set aside.
3. Add the spinach and lemon juice to the millet and season with pepper. Cover the pan and leave to cook over a very low heat for 4–5 minutes to wilt the spinach. Stir the millet and spinach mixture gently, then spoon into a serving bowl. Scatter the toasted pine nuts on top and serve immediately.

Millet with spinach and pine nuts variations: For eggplant with millet and sesame seeds, dice 2 eggplants. Brown eggplant in a frying pan with 2 tablespoons extra virgin olive over high heat. Remove from the heat and stir in 200 g millet, 21⁄2 cups reduced-salt vegetable stock and 1 cup water. Return to the heat and bring to a boil. Stir, reduce the heat and simmer for 15–20 minutes or until the liquid has been absorbed and the millet is tender. Season with pepper. Transfer to a serving bowl and scatter over chopped fresh coriander, thinly sliced green onions and toasted sesame seeds.

preparation time 5 mins
cooking time 25 mins
serves 4

PER SERVING

335 calories
9 g protein
13 g total fat
1 g saturated fat
0 mg cholesterol
46 g total carbohydrate
10 g sugars
4 g fibre
673 mg sodium

Millet provides useful amounts of iron and B vitamins and, as it is not highly milled, it retains all its nutritional value. Being gluten-free, it can be an additional source of starchy carbohydrate for celiacs.